1 portion contains approximately:
| 250 | kcal |
| 21 g | protein |
| 10 g | fat |
| 19 g | carbohydrates |
-
50 ml passionfruit juice
-
Juice of 1 lime
-
2 sheets of gelatin
-
½ a mango
-
1 egg white
-
2 tsp maple syrup
-
40 g soya flour
-
15 g unsweetened cocoa powder
-
1 egg
-
100 ml buttermilk
-
25–50 ml water slightly carbonated
-
1 tsp butter for the pancakes
-
2 sprigs of fresh mint as a garnish
-
1
Heat the passionfruit and lime juice together. Soak the gelatin in cold water, then remove, squeeze out the liquid, and dissolve in the warm juice.
-
2
Purée the mango.
-
3
Fold the juice and gelatin into the mango purée.
-
4
Whip the egg white into stiff peaks, sweeten with maple syrup and also fold into the mango purée.
-
5
Place the filling in the refrigerator.
-
6
To prepare the pancakes: Combine the egg, flour, unsweetened cocoa powder and buttermilk in a bowl and stir into a smooth batter.
-
7
Cook the pancakes in butter. Depending on the size of the pan, this recipe can produce 2 or 4 pancakes.
-
8
Let the pancakes cool, then spread them with the filling, roll them up and cut in half diagonally.
-
9
Garnish with the sprigs of mint and serve.